Food · Sides and Veggies

Here a fritter, there a fritter. Everywhere a fritter, fritter.

A fritter is made from frying small bits of food in a batter. Veggie fritters are a deliciously wonderful way to incorporate a fun dish at your table and to use any random vegetables you have laying around that are at risk of going bad before getting eaten. They can be made from just about any veggie or veggie combo and can be served as a side or a snack. You know what? I even think they are even perfect to serve with brunch. Oh how I love the versatility of fritters! Pictured here are Brussels sprout and zucchini fritters.

 

Fritter making tips:

–          When choosing your vegetables I suggest shredding what you are able to, like potatoes or squash. If you can shred it, you don’t need to cook it before it goes in the batter.

–          If you are going to use something like broccoli or cauliflower that cannot be shredded or easily shredded you can mince it in a food processor. You can also chop it up into small pieces and steam it before adding it to the batter. Whole corn kernels are okay to use.

–           If I use a leafy green I will use another vegetable along with it, like zucchini and spinach. I just like the shape and texture better if the greens are partnered with a sturdy vegetable.

–          As for the dipping sauce, I use sour cream. I have seen all sorts of yogurts, honey mustard, and aioli sauces as companions to fritter recipes though. So feel free to get creative.

–          I have listed a basic recipe here using half corn meal and half flour. If you only have one or the other, that’s fine. Don’t not proceed with making your fritters! Just double the amount of what you do have. The more corn meal you use though, the denser the fritter.

IMG_2303

Vegetable Fritters

3 cups shredded, chopped or minced vegetable(s)

½ cup all-purpose flour

½ cup corn meal

1 egg

¼ cup chopped green onion or onion

¼ cup milk

Dash of salt and pepper

Vegetable oil for frying

Shred vegetables, and then over the sink squeeze the vegetables to remove access moisture. In a large mixing bowl combine all the ingredients listed except for the vegetable oil and stir until the mixture is combined.

Heat about 4 tablespoons of oil in a pan over medium heat. Form small patties out of the batter. Cook  for 2-3 minutes on each side or until golden brown. Lay on a paper towel and sprinkle with salt.  Serve and enjoy!

fritter

Advertisements

5 thoughts on “Here a fritter, there a fritter. Everywhere a fritter, fritter.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s